There is no dearth of rich and royal curries when it comes to Indian cuisine. Go to any part of the country and you will be surprised by the variety of recipes that you can be proud of. One such gem of a lot of Indian curries to try is the special preparation known as korma. The korma dish is prepared with an eclectic mix of spices, fried onions that add a touch of sweet and savory flavours, the nutty paste that makes the broth delicious and velvety, and finally, the aroma of ghee that ties everything together. When visiting Indian restaurants, you may have come across many chicken or lamb along with Paneer korma which is ideal for vegetarians. However, what we present to you today is a vegetarian korma that you may want to save for most royal occasions. An easy and simple kathal korma recipe yet loaded with Mughlai flavours. The juicy texture of the jackfruit blocks makes it as tempting as any other non-vegetarian korma and will have you drooling in minutes.
Delicious vegetable korma
Catal (jackfruit) is used in many preparations to mimic meat, and the stringy and tough texture of catal cuts can sometimes confuse even the most ardent meat-lover. You can enjoy these properties of Kathal to your advantage every time you want to enjoy delicious korma but need to make the vegetarian version of it. Here is a rich and powerful kathal korma recipe.
(Also read: Paneer Korma, Aloo Korma, and More: 5 Vegan Korma Recipes You’ll Love Devouring)
How to make kathal korma recipe for kathal korma:
The signature process for making the korma remains the same for the kathal korma recipe as well. Cut the onions into slices and fry until golden brown and make a paste. Make another dough with almonds and cashews mixed with curd. Make another coarse paste with ginger, garlic and green pepper.
To prepare the jackfruit, you can pressure cook it for 2-3 whistles before adding it to the curry or prepare the curry in the same pressure cooker. We’ll take the same pressure cooker approach to making the curry so that it’s quicker and easier to prepare. In a pressure cooker, add the ghee and let the spices disperse, add the jackfruit pieces and fry for a few minutes. Add ginger paste, garlic, onion paste and curd paste at 3-5 minute intervals. Add haldi, red chilli powder and garam masala. Add some water and pressure cook for 4-5 whistles depending on the texture of the jackfruit you are using. At the end, add the rose water and simmer for two minutes before serving.
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Pair this delicious Kathal Korma recipe with roti or plain white rice, and let us know how the dish turns out in the comments below.